NCBA BTC 2 S2 - BeefRetail.org

More documents

Recommendations

Info

BEEF RIB STEAKRich, juicy and full-flavored, this fine-grained steak has generous marbling throughout.One of the most tender beef cuts, it’s usually cut from the small end of the rib section,next to the loin. Bone-in Rib Steak is best when grilled or broiled.Optimum StorageRefrigerator Storage(35°F to 40°F)3 to 4 daysFreezer Storage(0°F or colder)6 to 12 monthsYield/Servings1 pound yield2-1/2 (3-ounce) cooked,trimmed servingsMERCHANDISINGOPTIONS Great for Grilling (feature with asteak seasoning) Single-Serve “Prime Rib” Dinner for Two (merchandisethick Rib Steak as a specialoccasion dinner for two) Steakhouse Specials (merchandisewith cracked tri-color peppercorns) Fourth of July — All-AmericanGrill FavoriteQUALITYPremium (bone-in)SourceRib2-14
BEEF RIB STEAKCOOKING METHODSCHARCOAL GRILLINGBeef Rib Steaks, small endGrill steaks, uncovered, over medium,ash-covered coals according to chartfor medium rare to medium doneness,turning occasionally.3/4 inch thick6 to 8 minutes1 inch thick9 to 12 minutesGAS GRILLINGBeef Rib Steaks, small endGrill steaks, covered, over mediumheat according to chart for mediumrare to medium doneness, turningoccasionally.3/4 inch thick7 to 10 minutes1 inch thick10 to 15 minutesBROILINGBeef Rib Steaks, small endPlace steaks on rack in broiler pan.Broil steaks according to chart formedium rare to medium doneness,turning once.3/4 inch thick2 to 3 inches from heat9 to 12 minutes1 inch thick3 to 4 inches from heat13 to 17 minutes1-1/2 inches thick3 to 4 inches from heat24 to 31 minutesPREPARATIONPOINTERS To avoid flare-ups, trim steaksclosely. Leave only thin layer of fat topreserve juiciness. Pat raw steaks dry with papertowels to promote browning. To add flavor, season steakswith a rub just before cooking,or marinate 15 minutes to 2 hours. Cook over medium heat; high heatchars the outside before the insideis done. Turn with tongs or spatula; piercingcauses loss of flavorful juices.COOKING GUIDELINES For best results, cook steaks tomedium rare (145°F) or medium(160°F) doneness. Do not overcook. Use instant-read thermometerfor the most accurate methodof checking doneness. Insertthermometer horizontally fromside of steak into center. To judge doneness visually, make asmall slit near bone and check color.Medium rare = pink in center,slightly brown toward exteriorMedium = light pink in center,brown toward exterior2-15
Page 1 and 2: STEAKFunded by The Beef Checkoff
Page 3 and 4: STEAKPremium SteaksPAGEBeef Tenderl
Page 5 and 6: STEAKDETERMINING DONENESSTo visuall
Page 7 and 8: BEEF TENDERLOIN STEAKCOOKING METHOD
Page 9 and 10: BEEF TOP LOIN (STRIP) STEAKCOOKING
Page 11 and 12: BEEF PORTERHOUSE / T-BONE STEAKSCOO
Page 13: BEEF RIBEYE STEAKCOOKING METHODSCHA
Page 17 and 18: BEEF TOP SIRLOIN STEAKCOOKING METHO
Page 19 and 20: BEEF SHOULDER TOP BLADE STEAKCOOKIN
Page 21 and 22: BEEF SHOULDER TOP BLADE STEAK (FLAT
Page 23 and 24: BEEF SHOULDER CENTER STEAK (RANCH S
Page 25 and 26: BEEF SHOULDER PETITE TENDERCOOKING
Page 27 and 28: BEEF SHOULDER STEAKCOOKING METHODSC
Page 29 and 30: BEEF CHUCK EYE STEAK BONELESSThis c
Page 31 and 32: BEEF CHUCK UNDER BLADECENTER STEAK
Page 33 and 34: BEEF TOP ROUND STEAKLONDON BROIL(ot
Page 35 and 36: BEEF EYE ROUND STEAKLean Eye Round
Page 37 and 38: BEEF EYE ROUND STEAKPREPARATIONPOIN
Page 39 and 40: BEEF ROUND TIP STEAK, THIN CUTCOOKI
Page 41 and 42: BEEF ROUND SIRLOIN TIP CENTER STEAK
Page 43 and 44: BEEF ROUND SIRLOIN TIP SIDE STEAKCO
Page 45 and 46: BEEF BOTTOM ROUND STEAK (WESTERN GR
Page 47 and 48: BEEF SKIRT STEAKCOOKING METHODSCHAR
Page 49 and 50: BEEF FLANK STEAKCOOKING METHODSCHAR
Page 51 and 52: BEEF TRI-TIP STEAKCOOKING METHODSCH
Page 53: BEEF CUBED STEAKCOOKING METHOD3 EAS

NCBA BTC 2 S2 - BeefRetail.org

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?